Go Back

Mexican hummus with "chiles toreados"

0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins


  • hummus:
  • 2 cans of cooked chickpeas
  • 3 large cloves of garlic roasted
  • 3 tablespoons tahini
  • 1/4 cup olive oil
  • 2 lemons juice
  • 1 teaspoon sea salt
  • chiles:
  • 2 tablespoons oil
  • 1/2 medium onion sliced
  • 1 large jalapeno or 2 serrano chiles sliced
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons soy sauce


  • Open the can of chickpeas, drain it and save the liquid in which they come.
  • Put all ingredients for the hummus in the food processor.
  • Pulse repeatedly until everything is well blended.
  • If the mixture is too thick, add some of the liquid you saved from the cans of garbanzo.
  • Try it for salt, lemon juice, etc. Serve it in a bowl and leave aside until the chiles toreados are ready.
  • In a medium saucepan put two tablespoons of oil and the sliced onion, when the onion is translucent add the chile.
  • Leave until the onion begins to brown.
  • Turn off the heat and add the lemon juice and soy sauce. Mix and serve over the hummus.


To roast the garlic,do not peel them and put them on a griddle, toaster oven or skillet until browned.


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.